A rustic and hearty North Indian green curry made from tender chickpea leaves. This winter delicacy is slow-cooked with spinach and spices, creating a uniquely earthy and nutritious dish best enjoyed with makki di roti.
Prep25 min
Cook45 min
Servings4
Serving size: 1 serving
274cal
9gprotein
24gcarbs
17g
Ingredients
500 g Chickpea Leaves (Also known as chane ka saag, picked and cleaned)
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
Iron-boosting Chane ka Saag with fiber-rich Makki ki Roti - a comforting, homestyle winter delight!
This marwari dish is perfect for breakfast. With 721.71 calories and 18.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 cup Water (For cooking the greens)
2 tbsp White Butter (For serving, optional)
Instructions
1
Prepare and Cook the Greens
Thoroughly wash the chickpea leaves and spinach in a large bowl of water multiple times to remove all grit and dirt. Drain well.
In a pressure cooker, combine the washed chickpea leaves, spinach, green chilies, half of the chopped ginger, half of the chopped garlic, 1 tsp of salt, and 1 cup of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the greens are completely tender.
Turn off the heat and allow the pressure to release naturally. This ensures the greens are perfectly soft.
2
Blend and Thicken the Saag
Once the pressure has released, open the cooker. Let the greens cool for 5-10 minutes for safety.
Using an immersion blender, blend the cooked greens directly in the cooker to a coarse, rustic paste. Avoid making a completely smooth puree for the best texture.
In a small bowl, whisk the besan with 4 tbsp of water to form a smooth, lump-free slurry.
Place the cooker back on low heat. Gradually pour the besan slurry into the saag, stirring continuously to prevent any lumps from forming.
Simmer the saag for 10-12 minutes, stirring occasionally. The saag will thicken and the raw taste of the besan will cook out.
3
Prepare the Tempering (Tadka)
While the saag is simmering, heat ghee in a separate small pan (tadka pan) over medium heat.
Add the cumin seeds and hing. Once the seeds begin to crackle, add the remaining chopped ginger and garlic. Sauté for about 1 minute until fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Stir in the chopped tomatoes, turmeric powder, and red chili powder. Cook for 5-7 minutes, until the tomatoes break down and the ghee begins to separate from the masala.
4
Combine and Serve
Pour the hot tempering over the simmering saag and mix thoroughly to combine.
Sprinkle in the garam masala and the remaining 0.5 tsp of salt (or to taste). Stir well.
Let the saag simmer for a final 2-3 minutes, allowing all the flavors to meld together beautifully.
Serve Chane ka Saag hot, topped with a generous dollop of white butter, alongside Makki di Roti or Bajra Roti.
448cal
9gprotein
70gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
